Crispy jalebi recipe

How to make jalebi recipe step by step at home

Serving hot crisp Jalebi with nuts for jalebi recipe

Crisp jalebi recipe can be made at home with very less ingredients. This jalebi recipe will give you a perfect jalebi that is super crisp and tasty like the one you buy from stores or mithai shop.

This Jelebi recipe with step by step photos and video will help you to make the perfect traditional jalebi recipe at home.

Jalebi sweet is a very popular dessert in festival season. It is often served in breakfast also with a cup of hot milk or rabdi.
I think it is the only dessert  that is so hugely popular in every parts and region of India. It is known by few other regional names like jlebi, Jelebi jilebi, jilepi and jaleb also. Whatever the name you call for it, we just can not resist to bite a crispy juicy jalebi. We love it from the bottom of our heart. 
How to make jalebi at home
It is one of simple dessert recipe that requires few ingredients maida, curd, sugar and ghee
First make a thick batter by mixing curd, maida and water. Keep the batter in room temperature or in a light warm place for overnight to fermentate. Next morning you can notice some bubbles appears over the batter. It is a sign for good fermentation. Now whisk or knead the batter for sometime to make it smooth and free flowing.
If it is thick then add some water and similarly if it is thin then add some more flour. 
Add this batter in a sauce bottle or jalebi cloth and pipe over a light hot ghee or oil in a spiral shape. Fry till both sides become crisp golden. Remove and drain any excess oil and dip in a light sugar syrup for one minute.  Remove them from sugar syrup and serve hot.
How to make crispy jalebi
Crisp and thin jalebi can be made by using traditional method only. There is no other tricks to make a crispy jalebi.
  1. Use only curd with flour to fermentate the batter.
  2. Keep the batter in room temperature or in a warm place for a good fermentation.
  3. Try to use a jalebi cloth to pipe the batter.
  4. Keep the temperature of oil or ghee to low to fry the jalebi.
  5. Fry them till crisp golden on both sides equally.
  6. Drain any excess oil or ghee from the jalebi and then dip into a light sugar syrup.
You can make jalebi by using either
  • instant jalebi making method
  • traditional jalebi making method
In instant jalebi making method you won't get the perfect flavour and crispness of jalebi.  It only give you the shape and syrupy taste. 

Instant jalebi recipe can made with ENO. For that make  a thick batter by mixing maida, curd and water. Add few drops of vinegar and a pinch of ENO. And knead or whisk everything together to make a thick free flowing batter. 
Now add this batter in a sauce  or  piping bottle or in a jalebi cloth to proceed further to make the jalebi.
Instant jalebi without yeast
This is another method you can use to make instant jalebi recipe. For that 
mix baking powder and baking soda with curd and maida in a mixing bowl. Add water and make a thick free flowing  batter for Jalebi without yeast.
If you want to make jalebi then why don't you try the traditional method which is more simple and can be made with less ingredients.
We are making jalebi with traditional method by fermenting the flour.
 jalebi batter
Mix maida with curd. Add water little by little to make a semi thick dough. Make sure it should not be a loose one. Because after the fermentation, it will become loose.
Cover and place the dough at a warm place for 10 - 12 hours or overnight. During the fermentation process the pH of the batter decreases from 4.4 to 3.3, but so does nitrogen and free sugar. The main bacteria that are involved in our jalebi batter are Lactobacillus fermentum, L. buchneri, Streptococcus lactis.
Next day you can noticed that some bubbles are formed over the dough. Now whisk the dough nicely for about 2 minutes. It will become smooth and free flowing. 
Consistency of jalebi batter should be free flowing not watery. If it become watery then  add some flour to adjust the thickness of the batter. Similarly if the batter is not a free flowing then add little more water. This way you can adjust the thickness of jalebi batter. That's all for making the batter for Jalebi.
Sugar syrup for jalebi
Light sugar syrup is used to dip jalebis. Ingredients like Sugar, water, elaichi powder, lemon juice and a small pinch of food colour are required to make the sugar syrup for jalebi. The consistency of the syrup should be one string. And the temperature should be light warm before dipping the jalebis.
Tips to make perfect tasty jalebi
• You need a thick and free flowing batter. It should neither be too thick nor thin.
• Sugar syrup with one string consistency. 
• Low temperature of oil or ghee while frying the jalebi.
• A good jalebi cloth or a piping bottle or sauce bottle with a medium large opening.
• A thick curd or yoghurt to mix with maida.
Jalebi making cloth
Jalebi making cloth
With jalebi making cloth you can make perfect shaped crisp jalebi at home that we buy from shops.
Jalebi cloth is made from high grade raw materials and is hygienic. You can wash it after using. It has a opening hole in the middle.
The cloth is kept over a bowl or container and jalebi batter is poured over it.  Then bring the edges of the cloth at centre and close it with the grip.
Fruit jalebi ( pineapple jalebi)
You can even make apple jalebi and pineapple jalebi by using this jalebi batter. Cut apple and jalebi into thin round shaped. 
Thin slices of pineapple pieces for pineapple jalebi recipe
Dip them into the batter and coat well. Remove excess batter and fry till crisp golden on both sides.
Dipping pineapple slice into batter for pineapple jalebi recipe

Frying pineapple jalebi in ghee or oil for pineapple jalebi recipe
Soak in sugar syrup and ready to serve.
Soak pineapple jalebi into sugar syrup for pineapple jalebi recipe
You can read more traditional Indian dessert recipes

                  Crispy jalebi recipe

Serving hot crisp Jalebi with nuts for jalebi recipe

Crisp jalebi recipe you can make at home like a pro. These jalebi are crisp and full of juicy sweet from inside. They are often served during festival season. You can make these spiral shape jalebi with maida and dip them in sugar syrup.
Prep time      Cook time          Serving
20 min            15 min.                     3
Author.          Mobasir hassan

Ingredients
  1. 1 jalebi making cloth or sauce bottle
  2. 200 gm all purpose flour ( maida)
  3. 1 teaspoon yogurt
  4. Water as required
For the sugar syrup
  1. 2 cup sugar
  2. 1 cup water
  3. one drop orange food colour (optional)
  4. 1/4 teaspoon elaichi powder
  5. Ghee or cooking oil for frying
 How to make jalebi

Fermentation 
  1. Take the maida in a mixing bowl and add the curd. Mix it with the flour.
  2. Pour water and mix to make a very thick batter. After fermentation it will become smooth and free. 
  3. Keep the batter at a room temperature for 10 - 12 hours to fermentate.
  4. You will notice that some bubbles are formed over the batter after the fermentation.
Making jalebi batter
  1. Take the fermented batter and start to mix with a spoon or whisk to make it uniform.
  2. We need a thick free flowing batter for the jalebi. If it is thin then add some flour and mix.
Making sugar syrup
  1. Take the sugar and water in a pot and heat over medium flame. Stir constantly till the suger melt.
  2. Cook the syrup till you get one string consistency.
  3. Add cardamom powder and remove it.
Making the jalebi
  1. Heat oil or ghee in a flat vessel pan over medium heat flame.
  2. Take the jalebi batter in a sauce bottle or jalebi cloth.
  3. When the oil become hot lower the gas flame to low.
  4. Squeeze the batter in the bottle or cloth in hot oil, making spiral motion from inside to outside. 
  5. Keep the temperature of the oil to low while piping the batter. Otherwise you won't be able to make the shape.
  6. If the batter is dispersing in oil then it is too thin. Add some flour and fix it.
  7. Once you made the spiral shape, continue to make more jalebi continuously.
  8.  Cook them on low flame till crisp and golden by flipping them at regular intervals.
  9. Remove and drain any excess oil from them. 
  10. Dip them into the light warm sugar syrup and allow to rest for 2 minutes to absorb the syrup.
  11. Remove them from sugar syrup and serve with rabdi or milk.
                 Video
           jalebi recipe video


               
                   Nutritional value
  • Calorie :- 324 kcal
  • Carbohydrate : 75 g | protein : 4 g
  • Cholesterol :-1 mg
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 Jalebi recipe step by step with photos

Preparation
1. As we are making jalebi with fermentated batter, so first prepare the batter to fermentate it.
2. Take maida in a mixing bowl and add the curd .
Maida and curd for jalebi batter
3. Mix them and pour water slowly to make a rough thick batter. As after fermentation the batter with automatically become soft and smooth.
Batter for jalebi for fermentation
4. Foil the bowl and keep at a warm place or room temperature for 10 - 12 hours.
5. After the said time you can notice that some bubbles appears over the batter.  These are the sign that the batter has fermented. Sometimes the batter may come out from bowl. 
Fermentated jalebi batter with bubbles
6. Now whisk the fermentated batter nicely for 2 minutes to make it smooth.
Smooth jalebi batter after fermentation
7. If the batter looks thin then add some flour to make it little bit thick. Keep the batter aside 
Making sugar syrup
1. Take the sugar and water in a pot and heat over medium flame fire. Stir continuously till the sugar melts.
2. Cook the sugar syrup till it become thick and attain one string consistency.
3. You can check by removing one teaspoon sugar syrup and place one drop between the index finger and thumb. Move your finger away from each other and it should form a single thread.
4. Mix cardamom powder and a drop orange colour, remove the sugar syrup in a container.
Sugar syrup for jalebi recipe
Making the jalebi
1. Heat ghee or oil in a flat pan or kadai over medium flame heat. You can mix ghee with oil as well.
2. If using a sauce bottle then transfer batter into it.
 And if using a jalebi cloth then place the cloth over a bowl and pour the batter over it. Bring the edges to centre and close  gripping by the palm of hand.
3. Squeeze the batter in hot oil making a spiral motion from inside to outside.
Frying jalebi in oil  for jalebi recipe
4. Keep the oil temperature at low otherwise you can't make the spiral shape. And if the batter is dispersing in the oil then the batter is thin. 
5. Fix it by adding some extra flour into the batter.
6. Similarly make more jalebi continuously adjusting the space of the pan.
Frying jalebi in ghee for jalebi recipe
7. Flip them to another side when one side become crisp golden.
Crisp golden jalebi frying on oil
8. Remove them when both sides become crisp golden and drain extra oil from them.
9. Dip them into the sugar syrup for 2 minutes to absorb the syrup.
Jalebi soaked in sugar syrup
10. Keep the sugar light warm while dipping the jalebi.
11. Remove them from sugar syrup and serve hot topping with some nuts. 
Drained jalebi from sugar syrup for jalebi recipe
If you love the jalebi recipe I am sure you would love the recipe of Delicious kala jamun recipe as well.

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